Combine 2 cups water, 3 tablespoons salt, 2 tablespoons sugar, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder in a large bowl. Stir until salt and sugar dissolve.

Place each chicken breast between two pieces of plastic wrap and pound to about half an inch thickness.

Submerge chicken in brine, cover, and refrigerate for at least 8 hours or overnight.

Remove chicken from brine, pat dry with paper towels, and discard the brine.

In one shallow dish, combine 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika. Pour 1/2 cup buttermilk into another shallow dish.

Dip each chicken breast into buttermilk, then coat in flour mixture, pressing gently.

Heat pressure cooker on saute function and add 2 tablespoons vegetable oil.

Sear breaded chicken in oil for 2-3 minutes on each side until golden brown.

Pour 1 cup water into pressure cooker insert and place chicken on trivet.

Lock the lid, set to high pressure for 6 minutes, and ensure valve is set to sealing.

Allow pressure to release naturally for 5 minutes, then switch valve to venting.

Check internal temperature of chicken reaches 165 degrees Fahrenheit. If not, reset for 2 more minutes.